ccp900

Thanks Paul. I was thinking about your points too because deducting fat and sugar from 100 leaves a lot of other items like other sources of fat and other sources of solids like cocoa or nuts. But like you said as a general rule it will work but I want to be able to push things a little more to know the limits of what I can balance and solids balancing is important without me having to resort to items like inulin maltodextrin or even whey protein isolates and concentrates. The easier I can get the ingredients the faster I can make ice cream and the more natural I can keep it. that said I would really like to use psyllium husk and inulin for health purposes. Expensive though and hard to find here

Thanks jandreas I’m not sure why I missed your comment there.apologies why is 6.9 chosen?

Got a chance to check my laptop. The ice cream I’m making now will have the following numbers. This is a nut based flavor so I took into account the hardening effect of nut fat numbers are percentages milk fat 8.49 milk solids not fat 11.83 other fat 4.00 other solids 5.54 sugar 11.59 total solids 41.44 total water 58.56 lactose 9.77 - 57.64grams pod 120 pac 176 due to nut fat hardening. I also wanted to have a harder ice cream out of the freezer i will report back in 1 or 2 days to see if there is a gritty sandy texture

Your milk solids is 11.70%. Lactose is 9.72%. Water is 564g or 59.22%. Your lactose is 52.5g which means it can absorb 525g of water and you still have the guar and xanthan and dextrose that would also absorb water. Old thinking says that you should keep lactose in the region of 7 to 9 percent otherwise it will go sandy but like what Paul said that should be relooked at given that the stabilizers that we use now inhibits the seeding and development of lactose crystals. you may not have enough water hence why it’s sandy. This is theoretical though and I had to edit my sheet on my teeny tiny phone so it was difficult to see. Paul uses his proprietary tool for calculations so I hope he jumps in and verifies my numbers. I had to use glucose syrup though for invert in the calculation and that could have thrown off the water percentage as I think invert syrup would have more water? I also do not have the breakdown for your cream and milk so I used what’s available here and the brands can have different formulations too. So please take my numbers as rough estimates. i will actually make ice cream tomorrow with almost the same percentages as yours I’ll report back and also provide the breakdown. I’m away from my laptop so I can’t check EDIT Paul got to this before I posted my reply hehe. But I’ll keep it here ill also add the other numbers milk fat 14.83 milk solids non fat 11.70 other fat 1.37 other solids 1.06 sugar 11.82 total solids 40.78 water 59.22 pod 105 error due to invert sugar and glucose substitution pac 238 error also due to substitution

The idea does work in so many different levels. I agree hehe this pancake though would make you question why you even thought about making it in the first place but you just can’t stop trying and getting pissed when you fail but you’ll do it all over again

It’s fun when it works out and a whole lot of cursing when it doesn’t lol

Thanks for this Paul!!!! I will definitely try this out

Hi Paul. Thanks for that. I’ve been controlling lactose percentage to free water to around 9% but I’ll push it higher given your comment. I’ll move my stab blend to 3% to help there too. I moved it to 2% but i think 3% can help here

That’s an interesting idea! Yes you’re right some of the cookies can be made thinner and becomes a little snappy. Thanks for that

Agreed with your points but have you ever bumped against the boundaries of lactose when you raise your milk powder? I’m afraid that the lactose makes the texture sandy. I don’t know what lactose/water percentage that’s safe i am also avoiding atomized glucose it is just so unpredictable!!

Yeah. I find however far you’ve gone you find you way back to things you thought were done....you will eventually find something to change.......I just found myself there again....I have decided to remove maltodextrin from my tools so I need to find a replacement that is as cheap, effective and more so available where I am at not to derail the discussion though since I am learning a lot here

Paul. When you play around with your sugar and you need more solids, you said that you use skim milk powder to bump up the solids. Don’t you find your lactose levels too high when you do that? I am using maltodextrin but I am really rethinking that route since I am not a fan of its side effects so if I can use something else I will. Pure inulin is hard to find here and very expensive so I can’t go that route. I am starting to think maybe I can use psyllium husk for bulking

Chocolate texture is hard to nail down. Congrats to your experiment hehe

Wow Scott thank you so much for chiming in. I was thinking sugar won’t make a difference because it’s more of a solid rather than liquid solution. Thanks for correcting

Your last comment made me smile. Thanks for sharing your ideas!

Thank you teo!!! You are a wealth of knowledge....so for any cake flavor I should always use an angel food cake base.... do you think sponge cakes and chiffons are out of the question? Or could I tweak them by putting in more leaveners? i googled s bit and saw that there are a ton of articles on brownies as inclusions that are dense chewy and yet not frozen hard like a rock...what would it be in brownies that would do that? I was thinking probably the cocoa fat

Hi all I love making ice cream and I am at the point that I might start looking at baked goods as inclusions. i am not familiar with how to control the characteristics of cakes, cookies and what nots to make sure they are not frozen hard when they are in the ice cream freezing for solutions sugar is the key or anything that has low molecular weight. I am not sure what to do for baked goods. i know I can make them a little drier so less sugar and moisture would work since the cakes or cookies would absorb some from the ice cream i am also thinking that water might still be the culprit if I lower total water content and hydration then it won’t freeze as hard but what would be the ideal water content so the taste and the baking still works and it still comes out a cookie or a cake or a bread what other items should I do? What other components should I keep an eye on and lastly if there is a recipe I like which is not made for ice cream what can I do to re formulate them to be inside the ice cream while it’s in the freezer. It still be true to its taste....form might be a little different but taste is king and texture.....I can’t have rock hard pound cake for example or rock hard devils food cake thanks all

Thanks Paul. Very helpful!!

That would look disgusting hahaha

Another question. When you make inclusions like cakes and cookies. Do you do anything special to make them ice cream friendly? I don’t think a normal cake recipe can be just folded in right? The consistency and bite ability of that cake would change if frozen also I haven’t used inclusions but does cake freeze in ice cream? How do you formulate to fix that?

Paul. What do you use as a container to heat the mix in your sous vide circulator? And temp and time? Do you still do what’s in your blog - ziploc at 75C for 45 mins? I bought a new circulator but I’m afraid the 1 gallon freezer bag from ziplock might break its seams while heating at 72C for 45 mins. I don’t plan to open the bag since I am not looking to evaporate the mix. Have you had this happen to you before?

Whoa thanks for the tip on pathogens.....

Thanks Paul. I was excited to join the 2021 penn state cohort but I guess that needs to wait until 2022 the earliest. I wanted to learn some more science and I heard the penn state has a great program on theoreticals that discuss characteristics and ingredients and their interrelations

Hi Paul. Oh I agree about the gigantic work if we want to experiment first hand I’m so sorry pls note that I am not demanding you do all the work for us. I was merely trying to suggest topics hehe on starches. Personally I would be interested in how to balance them. Are they purely solids or do they affect the viscosity enough that you need to work out the stab emul balance you have. Something like if you make a rice based gelato or even a sweet potato gelato where you don’t just steep but you blend the actual ingredient into the mix on the commercial suggestion I wanted to clarify what I meant to say was commercial ice creams like for example if we take a Ben and Jerry’s pint what can we guess based on the ingredients and nutrition label pls do note I am not pushing for you to do those things I was just trying to make suggestions of possibly interesting topics to write about. I hope you didn’t think I was arrogant enough to do that

Just to report back i used ap flour instead to remove the baking powder in the mix and went to soft peaks. Soft peaks is harder for me to actually distinguish it Looks like there is a long window for soft peaks so I don’t know when to stop hehe. My initial whipping was underwhipped I think because when I mixed the initial 1/3 it started to be runny again. So I whipped the last 2/3 some more to make it just a tad firmer. I added it in and the the whole batter was firmer than my usual runny watery mess so it worked! Thanks teo for the soft peaks tip. It was indeed easier to mix in. I was apprehensive though so I didn’t mix it too much and I had white blobs of meringue in the resulting pancake hehe. But it didn’t flatten out to flapjacks and had more lift. thanks too jimbo on the tip on baking powder I removed it just to make sure the activation didn’t break my structure. It’s also 1 less ingredient to use. plus I didn’t weigh the ingredients I just eyeballed it since I just wanted to see if my batter will be a runny mess but it turned out better. More practice to get it perfect but at least I now know where to focus on and that is getting the right meringue whip levels. I think it needs to be around almost firm peaks but not quite so i need to know more visual cues. teo would you have some tips there? It might be the level of the bow of the peak? thanks again for helping me trouble shoot